Just because you're vegan doesn't mean you can't enjoy a deliciously rich and creamy whipped topping. This coconut whipped cream topping is absolute proof that it can be done!
2 (14-ounce) cans full-fat coconut milk
1/3 cup powdered sugar
Chill the coconut milk in the refrigerator for about 4 - 12 hours. Chill the whisk attachment and mixing bowl in the fridge as well.
When you're ready, attach the chilled whisk attachment to mixer.
Open the chilled cans of coconut milk, being careful not to stir or shake the contents inside.
Carefully scoop the top thick 'cream' from the coconut milk from inside the can; reserve the remaining coconut milk/water for smoothies or other recipes and place the thick coconut cream in the chilled mixing bowl. Add the powdered sugar.
Whip the coconut cream and sugar until just smooth and thick, about 20 - 30 seconds. Do not overmix or the mixture will fall and become thin.
Use the whipped cream immediately, or cover and refrigerate up to 4 hours before use.